Today's Tasty Tuesday recipe is two for one -- two recipes for marinated grilled chicken. Marinated boneless chicken breasts are one of my family's favorite foods to throw on the grill. But, with boneless breasts being so expensive and my boys being such huge eaters, I only buy these when they're on sale -- this month, they were on sale. I got these recipes a couple of years ago at a cooking class, and they are the recipes I most turn to.
Lemon-Herb Chicken Marinade
⅓ cup olive or vegetable oil
¼ cup lemon juice, fresh or bottled
1 t. minced garlic
1½ t. dried thyme
4 - 6 boneless, skinless chicken breast halves
Combine oil, juice, garlic and thyme. Place chicken breasts in a shallow bowl or ziploc bag and pour marinade over chicken. Refrigerate for 6 hours or more, or freeze.
Caesar Marinade
⅓ cup lemon juice
¼ cup olive or vegetable oil
¼ cup Parmesan Cheese
2 T. Dijon mustard
1 t. minced garlic
½ t. salt
¼ t. pepper
Combine all ingredients and pour over 6 chicken breast halves in a disposable bag or a glass dish. Marinate 6 hours or more, or freeze.
NOTE: If you use olive oil, your marinade will become cloudy -- that will not affect the taste, though. Also -- you can use bottled or fresh lemon juice -- either works great.
⅓ cup olive or vegetable oil
¼ cup lemon juice, fresh or bottled
1 t. minced garlic
1½ t. dried thyme
4 - 6 boneless, skinless chicken breast halves
Combine oil, juice, garlic and thyme. Place chicken breasts in a shallow bowl or ziploc bag and pour marinade over chicken. Refrigerate for 6 hours or more, or freeze.
Caesar Marinade
⅓ cup lemon juice
¼ cup olive or vegetable oil
¼ cup Parmesan Cheese
2 T. Dijon mustard
1 t. minced garlic
½ t. salt
¼ t. pepper
Combine all ingredients and pour over 6 chicken breast halves in a disposable bag or a glass dish. Marinate 6 hours or more, or freeze.
NOTE: If you use olive oil, your marinade will become cloudy -- that will not affect the taste, though. Also -- you can use bottled or fresh lemon juice -- either works great.
3 comments:
yum! I will be trying this one--have a great day.
Barbara, this is completely off topic but do you have a great recipe for stuffed french toast or something similar I can make the night before & bake the morning of. I thought I'd ask you since you have such wonderful recipes. TIA.
Michelle -- I do have some recipes. Do want sweet or savory? I have both. E-mail me your e-mail address (I couldn't find it on your blog) and I'll send them to you.
B
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